In-a-pinch Gingerbread Bites

I call these “In-a-pinch” because they come together so quickly and easily, they are often what our family turns to when we want a homemade treat on short notice. As a vegan cake, these are in no way short on flavor. Warming spices and earthy molasses deliver, and you’ll be amazed at how well a can of coconut milk works in this cake. The results are moist, rich, and delicious.

In-a-pinch Gingerbread Bites

Prep Time 10 minutes
Cook Time 25 minutes
Adapted from the Thug Kitchen Cookbook
I call these "In-a-pinch" because they come together so quickly and easily, they are often what our family turns to when we want a homemade treat on short notice. As a vegan cake, these are in no way short on flavor. Warming spices and earthy molasses deliver, and you'll be amazed at how well a can of coconut milk works in this cake. The results are moist, rich, and delicious.
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Course Dessert
Servings 16 cake bites

Ingredients
 

  • 1 ½ cups (190 grams) all purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ cup (100 grams) packed brown sugar, light or dark
  • ½ cup molasses
  • 1 cup full-fat unsweetened coconut milk, from a 14 or 15-ounce can
  • ½ cup chocolate chips or chunks

Instructions
 

  • Preheat your oven to 350 F and butter or oil an 8 x 8 inch baking pan. Line it with parchment paper and set aside. In a medium bowl, whisk together all dry ingredients (flour through brown sugar).
  • Before you open the can of coconut milk, shake it well. If it is still not thoroughly mixed, pour it into a bowl and whisk until it comes together, then measure out one cup. In a small saucepan, warm the molasses and coconut milk until it just begins to simmer, but is not boiling.
  • Pour the warm molasses and milk into the dry ingredients and whisk until combined. Quickly stir in ½ cup chocolate chips, then pour into the prepared pan and bake 25 minutes. Let it cool at least 10 minutes, then remove from the pan. Enjoy warm, or let cool completely. Will keep about 3 days at room temperature.
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